Yields6 Servings
 6 tbsp peri peri sauce
 Zest and juice of ½ lemon
 2 crushed garlic cloves
 1 tsp dried oregano
 1 tbsp olive oil
 8 skinless chicken thigh fillets cut into chunky pieces
 2 red onions chopped
 1 green pepper deseeded and cut into chunks
 1 red pepper deseeded and cut into chunks
 6 fajitas
 3 tablespoons mayonnaise
 1 lettuce shredded
 Coriander or parsley sprigs

Combine the peri peri sauce with the zest and juice of the lemon, add the crushed garlic cloves, the dried oregano and the olive oil and stir well; mix in the chicken chunks and coat with the marinade; cover and place in the fridge to marinate for at least 30 minutes


If using wooden skewers, soak them in water for at least 20 minutes; thread the red onions, red and green peppers and marinated chicken onto the skewers and cook on a hot barbecue for about 15 minutes


Serve in the fajitas with the mayonnaise, shredded lettuce and parsley or coriander sprigs

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